Donny Liang

Chef Fain Zhang, as the Executive Chef overseeing the culinary landscape of The Ritz-Carlton, Nanjing, including the esteemed Dai Yuet Heen, champions a philosophy deeply rooted in elevating authentic Cantonese cuisine within a region celebrated for its Huaiyang and Jiangzhe traditions. His overarching vision, exemplified by Dai Yuet Heen's Michelin recognition, is to position Cantonese cooking not as a secondary offering but as a culinary ambassador, demanding rigorous technical execution and stringent ingredient sourcing discipline. This ethos requires an unwavering commitment to consistency, ensuring that every dish, from the intricate dim sum program to robust roasted proteins, adheres to the demanding standards of Cantonese gastronomy's home cities. The core of this philosophy is to deliver a refined, modern Cantonese fine-dining experience that captures the cuisine's profound technical depth and global reputation, making world-class Cantonese available in Nanjing without the need for travel to traditional hubs like Shanghai or Guangzhou. The kitchen's disciplined approach extends to its sourcing standards, with menus dynamically adjusting based on ingredient availability and seasonality, always prioritizing quality, authenticity, and the continuous pursuit of culinary excellence. Under Chef Fain Zhang's culinary direction, Dai Yuet Heen's technical mastery is evident in its meticulous execution of Cantonese classics. The approach emphasizes precision in every detail, from the exact pleating count of a har gow skin and the delicate, glutinous texture of a perfectly steamed cheung fun, to the balanced interplay of fat and lean in a siu mai. Flavor profiles often pay homage to traditional Cantonese roots, with inventive touches that might incorporate regional condiments, such as salted kohlrabi or Chinese olive kernels, to subtly reinterpret beloved dishes like sautéed baby lobster with radish cake or sweet and sour pork. Beyond the celebrated dim sum, the kitchen excels in its roasted proteins, particularly the Cantonese barbecue, and the iconic crispy-skin chicken, known for its silky, juicy flesh and tendency to sell out, often requiring pre-ordering. The repertoire extends to expertly wok-fried seafood and slow-cooked soups, all reflecting the kitchen's unwavering commitment to high sourcing standards and impeccable culinary discipline. Signature Dishes: crispy-skin chicken sautéed baby lobster with radish cake sweet and sour pork

Career

• Executive Chef at The Ritz-Carlton, Nanjing, Nanjing
• Executive Sous Chef at The Ritz-Carlton, Nanjing, Nanjing
• Chef De Cuisine at The Ritz-Carlton, Guangzhou, Guangzhou
• Sous Chef at The Ritz-Carlton, Guangzhou, Guangzhou
• Cross-Training at The Ritz-Carlton (Cross-Training), Tucson, Arizona, USA
• Sous Chef at The Ritz-Carlton, Guangzhou, Guangzhou
• Junior Sous Chef at The Ritz-Carlton, Guangzhou, Guangzhou
• Chef De Partie at The Ritz-Carlton, Guangzhou, Guangzhou
• Commis at The Ritz-Carlton, Guangzhou, Guangzhou